CLASSIC pasta risotto with Gorgonzola









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For all of us lovers and devotees of Gorgonzola, here is an ideal, mouth-watering, aroma-filled presentation.


  • two cups of Arborio rice (or the two other approved varieties)
  • five cups of meat stock
  • one small onion, finely diced
  • four tablespoons of olive oil
  • one-half cup dry white wine
  • one and one-half cups, about a half pound, of Gorgonzola, well crumbled
  • one-half cup freshly grated parmesan cheese
  • one tablespoon of butter
  • salt and pepper

to cook: (a more detailed and elaborate description of the risotto cooking technique can be found at how to cook risotto).

Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add the olive oil. Add the onion. Cook until soft. Add the diced sausage. Add the rice and stir until each grain is coated with the oil. Add the white wine. Cook and stir until it is absorbed by the rice, about two minutes. Add salt. Now add the hot stock, ladle by ladle, only adding another ladle when the previous ladle of liquid has been absorbed, stirring almost all of the time. Continue adding the ladles of stock until the rice is properly done: twenty minutes or so.

Determine proper doneness by tasting regularly. When it is just al dente, with a little creaminess, it is ready. Put in the Gorgonzola and stir for another minute or so until all of the Gorgonzola is really mixed into the risotto.

Take off the heat. Stir in the parmesan, and the tablespoon of butter. Taste for salt.  We let it sit, covered, for a minute or two. Serve.



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